The vinaigrette

[Refueling:]

The vinaigrette

Category: Cold meals and snacks

Ingredients
Beet	3-4 medium size
Potatoes	3-4 pcs
Carrot	3-4 pcs
Bulb onions	1 PC
Canned green peas	1 can
Pickled cucumber	2-3 medium
Sauerkraut	handful
Vegetable oil	taste
Mustard	1 tsp
Salt	taste
Vinegar	taste
additionally:
Herring	optional

Cooking method

• Vegetables - beets, carrots, potatoes - cook until tender (I cooked in the Cuckoo slow cooker), chill and cut into cubes.
• Also cut the pickles into cubes.
• Season the beets separately with a little vegetable oil so that they do not over-stain other vegetables.
• Squeeze sauerkraut from the brine, if there was no cabbage in the house, but nevertheless you want a vinaigrette, then it doesn't matter.
• Cut fresh cabbage thinly, add salt, sprinkle with sugar, drizzle with vinegar and rub until juice appears.
• But the authentic recipe still involves the use of sauerkraut
• Mix all the ingredients in a large bowl, salt to taste and season with sauce or just vegetable oil, ideally if it has the aroma of seeds.
• Refueling: mix vinegar, mustard and vegetable oil
• In Soviet canteens, vinaigrette was often offered herring and it really is the perfect combination !!!

The dish is designed for

for 6-8 servings

Note

Undoubtedly, in recent years, the level of our life has increased, we have become somewhat richer, eat tastier and more nutritious .. On our table, you can often see consommé with profiteroles rather than simple, tasty and undeservedly forgotten dishes for example, childhood did not hesitate to put on the festive table
This is what my husband and I were talking about at today's dinner, tasting the vinaigrette with herring, beloved since childhood, which, to be honest, is not a frequent guest on my table!
And why? Who knows...
It's strange that our search did not give me anything either ...

Similar recipes

Vinaigrette with mayonnaise (celfh)

Vinaigrette with beans and honey agarics (KATE99)

Rubik's Vinaigrette (dopleta)

Our family loves vinaigrette. Especially in winter, he is good, there are so many vitamins
We must try with peas, I have always done only with boiled beans.

[Freesia]

Freesia, and I have never tried boiled beans

If the beans are large, then I cut them in half, and I like them more with colored beans than with white

[Aunt Besya]

Aunt Besya
An interesting recipe !!! I have never made vinaigrette with herring ...
Thanks for the recipe, I'll try to cook it!

Antonovka
Freesia
Girls, and I prepare a vinaigrette for mine with both peas and beans (alternating). Sometimes I combine peas with beans (50:50), I like all the options, but they still like them more with peas, most likely this is a matter of habit ... Recently I got used to making vinaigrette in a slow cooker, for steamat, 20 minutes and a full basket of steamed vegetables is ready, all that remains is to cool, add the missing ingredients and Fthis! Very comfortably !!!

[Tiny]

But I don't need to remind about the vinaigrette - we probably have it once a week.
And also, like Krosh - with beans and peas.
Herring to this salad - so this is our very thing! I love this combination!

Tiny, and here is the question - for a couple of whole carcasses root vegetables or cut into cubes? although probably cubes - 20 minutes time for cubes, not whole vegetables

[Tiny]

Tiny, and here is the question - for a couple of whole carcasses root vegetables or cut into cubes?

rinishek
Irish, cubes. I immediately cook beets, carrots and potatoes. I fill the insert with a double boiler to the stitch, in 20 minutes everything is perfectly boiled!

Herring to this salad - so this is our very thing! I love this combination!

Irish, should there be a lot of herring or not? Or ... well, at least an approximate amount is possible ... That's how much of her accursed, for example ... well ... for a 3-liter "basin"? I'm afraid to overdo it with herring ...

Innuska, I don’t throw herring straight into the salad - and so, on a plate a couple of pieces (well, or if the eyes are enviable - all 4 pieces), vinaigrette with a side dish. Something like this.

Has anyone cooked with smoked herring? The benefits are not the same. I've seen such recipes, I haven't tried them myself. And my friend had this salad with pickled mushrooms.
And I all stick to the classics

[rinishek]

Innuska, I don’t throw herring straight into the salad - and so, on a plate a couple of pieces (well, or if the eyes are enviable - all 4 pieces), vinaigrette with a side dish. Something like this.

rinishek
Semyon Semyonich ! And I wanted to mix her head with two ears with vinaigrette ...

And I'm stirring, always thought it was the right way

[Crochet]

Crochet, that I just understood - it happens to myself - like obvious things - and rrrraaz! and jammed

Freesia - well, I'm surprised, honestly ... somehow it didn't occur to me to mix ...
maybe it's worth trying?

Innuska, I don’t throw herring straight into the salad - and so, on a plate a couple of pieces (well, or if the eyes are enviable - all 4 pieces), vinaigrette with a side dish. Something like this.

I also really love herring vinaigrette. But not in the salad itself.
Namely, separately in slices on a plate along with a vinaigrette.

This is no longer a vinaigrette, but some kind of fur coat with herring will turn out if you mix

Me too - herring is categorically separate, vegetables should smell like vinaigrette vegetables, and herring - herring
And I'm terribly used to beans, I can't even imagine the taste of vinaigrette with peas, I'd better eat it separately in jars just like that with mayonnaise

Just in case, I will insert a photo of a bean variety that categorically holds its shape, no matter how much you cook it, the sellers call it that - vinaigrette



Forgive me, Aunt Besya, there are peas in the recipe, and I climb with beans, I'm just a bean maniac

And we never have this, I would try with pleasure
And the herring, of course, only separately !!!!

And we definitely have a pickled / pickled cucumber in the vinaigrette. You can even do it without cabbage, but cucumbers are sacred!

And we definitely have a pickled / pickled cucumber in the vinaigrette. You can even do it without cabbage, but cucumbers are sacred!

After all, Kroshi also has cucumbers in the first post.

Beetroot 3-4 medium size Potatoes Carrots Onions Canned green peas Pickled cucumber Sauerkraut vegetable oil Mustard Salt Herring Vinegar

Of these products, I never put onions, because the taste is normal on the first day, but the next day. I never added peas either. Sometimes I can get beans. I rarely put cabbage either. And I never add vinegar, because I have cucumbers, like from a barrel.

I'm talking about onions ...
I always add fresh onions to the vinaigrette (and to other mixed salads) for food. I also keep the beets separately to preserve the beauty of the salad.

I also keep the beets separately to preserve the beauty of the salad.

Flax, I pour the beets with vegetable oil before combining with the rest of the vegetables, then it does not color the whole vinaigrette so intensely

I pour the beets with vegetable oil before combining with the rest of the vegetables, then it does not color the whole vinaigrette so intensely

Tanya, I tried it, it still paints, I don't really like it that much.

I don't like dyed vegetables either. Well, I like that everything was the same color.
So I do this - I cut vegetables and put them in a container in layers - potatoes - carrots - cucumbers - legumes - beetroot - and on top a bit of fresh cabbage. I do not stir it and I do not fill with oil.
So I put it on a plate, and then pour it with oil or mustard dressing directly on the plate.

[celfh]

I pour the beets with vegetable oil before combining with the rest of the vegetables, then it does not color the whole vinaigrette so intensely

celfh
Tanya, I went even further, I first mix all the vegetables for the vinaigrette that were cooked (beets, carrots, potatoes) separately with vegetable oil (just a little) and only then combine and mix them together, adding the remaining ingredients. I do not paint, I give a tooth!

and I always do without cabbage: beets, carrots, potatoes, onions, peas, cucumbers, fragrant oil, salt, vinegar.
in the photo of the current, cut, not infused:

Well, I like that everything was the same color.

Yes, girls, I really like that too. Many years ago I ate a vinaigrette at a party, I still remember the taste, but I cannot achieve such a taste. I'll follow your advice, maybe I'll get what I'm looking for, I remember very well that the vinaigrette was very light

And I cook vinaigrette sooooo rarely and I always have it so colorful, but I want it to be all dark burgundy from the beets and it just doesn't work out - maybe some special beets are needed

[The vinaigrette]

A nut, but no special beets are needed. Start cutting vegetables with beets, stir after each next product and pour oil at the last moment. You will have a red vinaigrette.

Well, I brought mine. The vinaigrette.

The color of the vinaigrette is uniquely dependent on the beet. I really do not like the smell and taste of onions in this salad the next day, so I adapted and pass it in oil, with which I will dress the vinaigrette. And the oil is fragrant and there is no onion smell. The main thing here is not to overdo it. It is not necessary to fry the onion, but to warm it up in oil until transparent. I love both beans and peas. My family prefers, not with a herring, but with a cutlet, and I love very much with smoked mackerel and mix it exactly.

Well, my five kopecks in a vinaigrette theme ...

The key role in its taste is played by beets - they should be dark-maroon and sweet, in our country it is most often cylinder beets and field beets, from their own garden in winter they are salty and tasteless. And also, a pickle, so real, from a barrel, and fragrant unrefined sunflower oil. The vegetables must be freshly cooked, otherwise the taste is not the same.
I cooked the day before yesterday, and my boys ordered more.

[chemist]

chemist, as I agree with you - just freshly brewed!
the second and third days are certainly less preferable for vinaigrette, but you won't chic this salad every 3-5 hours!
when they ask me to repeat something - I do not give in - I will repeat, but after a few days - otherwise it will die in the refrigerator! How many times has this happened - it seems like the appetite for the dish has played out, I am preparing a replay in a frenzy - and ... that's all ... no one eats

I always have a vinaigrette as dark as beets. But what would he be like that, he had to brew in the refrigerator overnight. The most delicious vinaigrette is not just cut, but on the second day I make it in basins, eat it for several days, eat the whole
this is what I cut from:

for vinaigrette, I prefer not pickled cucumbers, but pickled cucumbers, the most common from cans, we all have delicious

[Summer resident]

I already thought that I was the only one mixing and then once ... and Summer resident , And then almost an inferiority complex vinaigrette did not appear

[Summer resident]

I already thought that I was the only one mixing and then once ... and Summer resident , And then almost an inferiority complex vinaigrette did not appear

Do not throw current at me with slippers and basins I am a vinaigrette which I also fill with mayonnaise with smoked mackerel

And I, and I mayonnaise! sometimes...

[Aunt Besya]

Aunt Besya, Freesia,
Girls, my husband forgot to buy peas, know fate - I will do it with beans It only remains to understand how to cook it in a cartoon

Well, my five kopecks in a vinaigrette theme ...

The key role in its taste is played by beets - they should be dark-maroon and sweet, in our country it is most often cylinder beets and field beets, from their own garden in winter they are salty and tasteless.

Due to the proximity of the sea, we have both beets and carrots all salty and tasteless. When I cut it into cubes, I MUST sprinkle the beets and carrots with sugar in separate plates, but I need to stand for about 30-60 minutes until the sugar is completely absorbed. Then the vinaigrette turns out to be real, tasty.
Yes, and I cut the onion, then in a separate plate I sprinkle a spoonful of sugar with a little vinegar and let it stand too. It turns out pickled onions, which do not lose their taste the next day. By the way, I picked up this onion recipe here on the site, I don't remember the author and the salad, let the author forgive me.

I also like Tselindra beets most of all, they are rich in color and have good taste. This year, my mother-in-law supplied me with "Tselindra" and some other round, unknown breed, so this second one does not even go to borscht, concentric light circles on the cut and firewood to taste with firewood

fragrant unrefined sunflower oil.

Don't put salt on your wounds ...

[Stella]

For me, the most important thing in the vinaigrette is delicious sweet beets, not salted with a mineral flavor. I do not even presume to cook with another vinaigrette, I will try beets in the whole district. until I find the right one. And the cucumber must be pickled, delicious. In general, making a vinaigrette for me is like writing a poem.
Stella, why don't they deliver our oil to you? Amazing ....
Here I look at Gypsies on the table is our Dikanka, and the bottle turned out to be far from her homeland.

Elenka69, we always have Ukrainian fragrant oil in Russian stores. Stеrn, do you have Russian ones?

Shouldn't we eat a vinaigrette? It's getting colder, the herring is now delicious))) Well, how can you refuse?

[Tatyana]

Tatyana, nice photo!
And yesterday I made a vinaigrette! I always do it with beans and peas. I have beans instead of potatoes. And I don't add mustard with vinegar. These are the tastes in our family!

but I like it when the beetroot paints the vinaigrette in its own color, I specially let the salad stand, I wait until the taste is painted and married. And always with sauerkraut and pickled / pickled cucumber together. Wow, when the cabbage is already fermented and comes, you want so much vinaigrette ...